Heat the oven to 150C (130C fan)/300F/gas 2. Put two medium ovenproof ramekins (ie, about 200ml capacity in each) in a small, high-sided baking tin.

Pour the cream into a small, heavy-based saucepan. Slit open the vanilla pod lengthways, then use a small, sharp knife to scrape out the seeds into the cream. Add the pod to the pan, too, then put it on a medium-low heat. Bring to a simmer, stirring occasionally and keeping an eye on it to ensure it doesn’t boil.

Meanwhile, put the egg yolks into a medium-sized heatproof bowl and add the sugar.

Beat the yolks and sugar together to combine, then put the bowl on a non-slip mat or damp folded tea towel next to the hob. Once the cream begins to simmer, remove the vanilla pod, then slowly pour the hot infused cream on to the egg yolk mix, whisking constantly as you do so.

Divide the custard mixture between the ramekins. Fill the baking tin with cold water until it comes about two-thirds of the way up the sides of the ramekins.

Bake for about 40 minutes, but begin to check on them after 30, because ovens and ramekins differ, and it’s all too easy to overbake creme brulee. Take out when the custard just wobbles in the middle when tilted, rather than sloshing from side to side.

Cool in a sink or large bowl of cold water, then cover the cooled ramekins and chill until completely cold.

Scatter the tops with the extra sugar – caster melts fastest, but any granulated sort will do – tilting to ensure the top of the custard is thoroughly coated, but keeping the layer as thin as possible. Use a blowtorch to caramelise the sugar, or put the ramekins under the grill and turn it on to hot.

Leave to set for a couple of minutes before serving, or to cool completely, if you prefer.